FOOD CONTAMINANTS

1. CHAPTER 1
Food Contaminants

2. What if.....
After eating lunch in a cafeteria, half
of this class cannot come to class
anymore because of the most of you
are experiencing stomach ache,
diarrhea, vomiting and fever.

3. Dangers of food borne illness
• Individual – Food borne illness are the greatest danger
to food safety. It could result to illness or diseases to an
individual that would affect their overall health, work
and personal lives.
1.Loss of family income
2.Increased insurance
3.Medical expenses
4.Cost of special dietary needs
5.Loss of productivity, leisure and travel opportunities
6.Death or funeral expense

4. Establishment – Food borne illness outbreak can cost an
establishment thousands of pesos, it can even be the
reason an establishment is forced to closed.
• Loss of customers and sales
• Loss of prestige and reputation
• Lawsuits
• Increase insurance premiums
• Lowered employee morale
• Employee absenteeism
• Increase employee turn over
• Embarrassment

5. Definition of terms
• Food – Any substance whether simple, mixed or
compounded that is used as food, drink, confectionery
or condiments.
• Safety – is overall quality of food fit for consumption.
• Sanitation – is a health of being clean and conducive
to health.
• Cleanliness – is the absence of visible soil or dirt and
is not necessarily sanitized.
• Microbiology - the branch of biology that deals with
microorganisms and their effect on other
microorganisms.
• Microorganisms - organism of microscopic or
submicroscopic size. (bacterium , protozoan).

6. • Food Infection - microbial infection resulting
from ingestion of contaminated foods.
• Food Intoxication - type of illness caused by
toxins. Under favorable condition certain
bacteria produce chemical compounds called
toxins
• Food Spoilage - means the original
nutritional value, texture, flavor of the food
are damaged, the food become harmful to
people and unsuitable to eat.
• Food borne Illness – A disease carried or
transmitted to people by food.

7. Types of food contaminants:
• Biological Contaminant
• Physical Contaminant
• Chemical Contaminant

8. Test your knowledge
1. Fish that has been properly cooked will be
safe to eat
2. Cooking can destroy the toxins.
3. Copper utensils can cause illnesses when
used to prepare acidic foods
4. Cleaning products may be stored with
packages with foods
5. Most biological toxins found in seafood,
plants and mushrooms occur naturally , are
not caused by the presence of
microorganisms.

9. Biological contaminant - may cause a food borne
illness (bacteria, viruses, fungi, parasites, biological
toxins)
• Examples:
• Sea food toxins
• Mushroom toxins
• Clostridium Botulinum
• Salmonella bacteria

10. Preventing Biological contaminant
• Purchase foods only on reputable supplier
• Do not use wild mushrooms
• Maintain good personal hygiene
• Observe proper hand washing
• Clean and sanitize equipment
• Maintain clean and sanitize facilities
• Control pests
** Cooking does not destroy toxins**

11. Physical Contaminant – any foreign object
that accidentally find its way into food
• Hair • Glass fragments
• Staple wire • Insects
• Dust • Extraneous vegetable
• Metal shavings matter
• Nails • stones
• Earrings
• Hair clips
• Plastics
• metal

12. Preventing Physical Contaminants
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking
and holding foods (ring, earrings)
• Do not carry pencil or pen
• Do not wear nail polish or artificial nails when
working with foods
• Clean can openers regularly
• Remove staple wire in the receiving area
• Place shields on lights
•

13. Chemical Contaminant – a chemical substance that can
cause food borne illness. Substances normally found in
restaurant
• Toxic metals
• Pesticides
• Cleaning product
• Sanitizers
• Preservatives

14. Preventing Chemical Contaminants:
• Teach employees how to use chemicals
• Store chemicals in original containers to prevent
accidental misuse, as well as leakage into food
• Make sure labels are clearly identify chemical contents
of chemical containers
• Always chemical according to chemical
recommendation
• Always test sanitizing solution
• Wash hands thoroughly after working with chemicals
• Wash foods in cold running water
• Monitor pest control operator and make sure
chemicals do not contaminate foods

15. Utensils and equipment containing potentially
toxic metals:
• Lead
• Copper
• Brass
• Zinc
• Antimony
• Cadmium
Highly acidic foods such as tomatoes or lemons can
react with metals
•

16. Activity 1:
His name is BAC
(bacteria) and he is
on the attack. He is
the invisible enemy and
he can make you sick.
But you have the
power to Fight BAC!
and keep your food safe.

17. Unscramble the words to reveal the secret
message
1. swah __________
2. tofne __________
3. ndhas __________
4.uracsfse __________
5. dan __________
______ _______ ______ ________ ________

18. Identify the hazards

19. (3) Main Causes of Food Borne Illness
• Cross- Contamination
• Time-Temperature Abuse
• Poor Personal Hygiene

20. Cross contamination

21. Cross Contamination
- occurs when microorganisms are transferred
from one surface or food to another.
The bacteria can transfer from:
1. Hand to food
2. Food to food
3. Equipment to food

22. Preventing
Hand to food:
 Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished & clean
Avoid wearing jewelry, except for plain ring

23. How to wash hands?

24. How to wash hands?
• 1) Use the hand washing sink with running at
approximately 100°F and liquid soap.
• 2) Lather hands and exposed arms
• 3) Rub hands for at least 20 seconds
• 4) Wash hands thoroughly, paying attention to
fingernails
• 5) Rinse in clean running water. Turn off the
faucet with paper towel in your hands
• 6) Dry hands using paper towel or air dryer. Not
cloth or apron

25. When to wash hands?
Before:
• Beginning food preparation
• Using handkerchief or
• Putting on disposable gloves
tissue
• Serving customers • Handling inventory
• Handling raw foods
• Touching or scratching a
After:
• Arriving at work and after
part of the body
break • Coughing, sneezing
• Using the restroom, washing • Handling garbage
sinks
• Eating, drinking, smoking, • Touching dirty surfaces
chewing tobacco and gums
• Using the telephone
• Using handkerchief or tissue

26. Food to Food Contamination
• - When harmful organisms from one food
contaminate other foods. (raw meats, thawing
meat on top of the shelf where it can drip on
the other foods)

27. Preventing food to food contamination
• Store cooked foods that will not be cooked in
the refrigerator on a higher shelf than raw
foods.
• Best to practice mix left over foods with fresh
foods
• Wash fruits & veg, in a cold running water
• Do not let raw meat and raw vegetables be
prepared on the same surface at the same
time

28. Equipment to Food Contamination
• How to prevent:
• Use separate cutting boards for different foods
(meat- veg)
• Prepare raw foods in separate area from fresh
and ready to eat foods
• Clean & sanitize equipment, work surfaces &
utensils after preparing each foods
• Use specific containers for various food products.
• Make sure cloth and paper towel use for wiping
spills are not used for any other purposes

29. Time Temperature Abuse

30. • TIME TEMPERATURE ABUSE – happens when
the food is exposed to Temperature Danger
Zone (41⁰F - 140⁰F) for more than 4 hrs.

31. Time Temperature Abuse occur when:
• Food is not stored, prepared or held at a
required temperature
• Food is not cooked or reheated to
temperature high enough to kill harmful
microorganisms
• Food is not cooled low enough fast
• Food is prepared in advance and not set to a
safe required internal temperature while the
food is on hold

32. Preventing Time Temp. Abuse
• Never expose the food to Temperature danger
zone: 41°F - 140°F
• Not to exceed 4 hours, except cool-down
• Document temperatures & time
• Includes receiving, storage, preparation,
holding, serving, cooling, and reheating
• Pass food through danger zone quickly

33. Keep hot foods hot. Keep cold foods cold
Don’t keep the food at all
Internal temperature should be 140°F to prevent
harmful microbes from growing

34. Poor Personal Hygiene

35. Stay home if someone is suffering
from these illnesses:
• Hepatitis A
• Shigella
• E-Coli Infection
• Salmonella
• * Sick employees must not work with foods*

36. Keeping Good Personal Hygiene
• Medicines should be kept inside the locker and away
from foods
• Clean and cover cuts and wounds
• Never use bare hands when handling ready to eat
foods
• Disposable gloves should be used once
• Take a bath everyday
• Wear appropriate attire
• Refrain from wearing jewelry, make ups, and nail polish
• Observe proper hand washing procedures at all times

37. POTENTIALLY HAZARDOUS FOODS
• Food most likely to become unsafe typically
has the following characteristics:
• Water activity level of .85
• Ph level 4.6 to 7.5
• High protein content

38. • Fish • Sea foods
• Meat (beef, pork, lamb) • Sprouts & raw seeds
• Milk & milk products • Sliced melons
• Cooked rice, beans • Eggs
• Textured Soy Protein • Baked/boiled potatoes
• And meat alternatives • Garlic in Oil Mixture
• 6. Poultry

39. Let’s review